Beet Noodles With Parsley Pesto And Parmesan Recipe

Recipe By Martha Stewart

Using a combination of red and chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

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Beet Noodles With Parsley Pesto And Parmesan
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Ingredients for Beet Noodles With Parsley Pesto And Parmesan Recipe

  • 1.50 Medium beets, peeled and cut into thin noodles
  • 1.50 tablespoon Extra virgin olive oil
  • As required Kosher Salt And Freshly Ground Pepper
  • 1/2 cup Packed flat leaf parsley leaves
  • 1 tablespoon Walnuts, toasted
  • 1 tablespoon Grated parmesan, plus more for serving
Nutrition
value
377
calories per serving
31 g Fat12 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    12g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    12g
  • Fiber
    4g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    340mg
  • Iron
    5mg
  • Vitamin A
    2039mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    159mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    100mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    1mg
  • Phosphorus
    209mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart